BBQ & Grill
Cilantro Lime Chicken Tacos
A quick lime marinade does double duty as a sauce in these tangy chicken tacos.
Ingredients:
- 1 cup loosely packed cilantro leaves, plus 1/4 cup chopped fresh cilantro, divided
- ¼ cup olive oil
- ½ teaspoon lime zest (reserve before juicing limes)
- 3 tablespoons lime juice, divided
- 2 tablespoons orange juice
- 2 cloves garlic, minced
- ¼ teaspoon salt plus 1/8 tsp., divided
- 1 ¼ pounds thin-sliced boneless, skinless chicken cutlets
- 1 cup diced tomatoes
- 1 cup diced strawberries
- 1 tablespoon minced jalapeño pepper
- 2 cups baby spinach
- 8 (6 inch) blue or yellow corn tortillas, warmed
Directions:
- Place 1 cup cilantro leaves, oil, 2 Tbsp. lime juice, orange juice, garlic, and 1/4 tsp. salt in a food processor or blender; process until smooth. Transfer half the mixture to a small bowl and refrigerate.
- Place the remaining mixture in a sealable plastic bag and add chicken. Seal and turn to coat the chicken. Refrigerate for 30 minutes to 1 hour.
- Meanwhile, combine tomatoes, strawberries, jalapeño, lime zest, and the remaining 1 Tbsp. lime juice, 1/4 cup chopped cilantro, and 1/8 tsp. salt in a medium bowl; toss well. Refrigerate until ready to serve.
- Preheat grill to medium-high. Lightly oil the grill grate (see Tip). Remove the chicken from the marinade (discard the marinade). Grill the chicken until browned and cooked through, 4 to 5 minutes per side. (Alternatively, broil the chicken for 4 to 5 minutes per side.) Let the chicken rest for 5 minutes. Slice into thin strips.